Bolivian Recipes: Thimpu Boliviano

Traditional Bolivian version of lamb meat with two types of potatoes (Chuños and salted potatoes) served with rice and spicy Ají Amarillo. Naturally, especially during Easter, it is a very popular dish for the whole family.

• Lamb meat
  
• Onions
  
• Carrots
  
• Boiled Potatoes
  
• Chuños peeled, washed and cooked 

• white rice (Kaja)
  
• Ají Amarillo
  
• Oregano
  
• Mint
  
• Oil

• 1. Cut the lamb meat into roughly equal-sized pieces and bring it to a boil in a large pot with the bones, some water, and a little salt.
• 2. Cut the carrots into small pieces and add them to the pot along with a few chopped onions.
  
• 3. Let it cook for 60 minutes at medium temperature. Add mint and oregano and continue to simmer.
  
• 4. In a pan, sauté the remaining chopped onions in a little oil until translucent.
  
• 5. Mix ají amarillo with a little water in a cup and add it to the onions. In a smaller pot, boil the salted potatoes with a little salt. 

• 6. The thoroughly washed and previously rehydrated Chuños (preferably overnight) should be pressed a bit to release the water. Finally, tear the Chuños into smaller pieces and add them to the lamb in the large pot.
  
• 7. Cook the rice in a pot and then drain the water.
  
• 8. Serving: Place a large piece of lamb on the plate, add some boiled potatoes as well as a few chuños and rice, and pour the sauce made from onions and Ají Amarillo over it.
  
• 9. Finally, add a large ladle of the soup made with the lamb from the large pot to the dish and season with salt and pepper to taste if needed.